this recipe was inspired by a dish that i ate at the med in boulder. the flavors are absolutely perfect with one another. at the restaurant this was served this with creamy, tangy goat cheese (which of course, i asked for them to leave off). its a perfect summer salad and right now tomatoes have wonderful flavor. quite the minimalist recipe - this dish includes 4 main ingredients - plus salt and pepper.
conveniently enough, i have a plethora of fresh mint from my CSA. i decided it was time to take a departure from making mojitos and use the mint in a dish - and viola - here you have it -
honey + pecan tomato mint salad
- 1 pint organic grape tomatoes
- 10-12 mint leaves julienned
- 1.5 tbsp organic honey - local if possible!
- 1/4 cup organic pecans roughly chopped
- kosher salt to taste
- pepper to taste
wasnt that easy? yeah - forget turning on the oven - stay cool, eat raw. want to make this vegan - substitute in light agave nectar instead of honey.
craving more? check out these blogs for food/DIY ideas!
allergy free wednesdays